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Cheese from Sierra de Jalmich
Raw milk from grazing cows is set with rennet at about 30–32 °C, drained in cloth sacks, crumbled with salt by hand and pressed for one to three days. With no starter added, the wheels ripen at room temperature on cane shelves for at least three months, often more than a year. It is made only in the rainy season, July to October. Made in 6 steps over 3 months – 3.1 months. The longest step, ripen on cane shelves, takes at least 3 months (Parguel P 2011). Leuconostoc mesenteroides (dominant), with Lactobacillus, Weissella, Aerococcus, Enterococcus and Carnobacterium inside the cheese and Yeasts Candida etchellsii, Pichia kudriavzevii and Moniliella suaveolens in the paste do most of the fermenting.
| Main step | at least 3 monthsReported[fao-cotija][estrada2024] | Ripen on cane shelves |
|---|---|---|
| Temperature | 30–32 °CReported[fao-cotija] | Let the raw milk rest and cool |
| Raw whole cow milk · Used soon after milking, filtered through cloth; never heated or chilled[fao-cotija][estrada2024] | |
| Rennet · Makers judge the dose by experience[fao-cotija] | |
| About 9 g per litre of milk | Salt · Coarse or fine; the amount makers reported; the mission advised 9 g per kg of curd[fao-cotija] |
| Starter | none added; the raw-milk flora ferments the cheese |
Total time across the recorded steps: 3 months – 3.1 months
What changes: Starting material: filtered raw milk cooling in pails after milking
Output: filtered raw milk.
Microbes at work in this step
native raw-milk flora
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Mountain Cotija is made only from raw milk in the rainy season, with no starter culture, no heating and no cooling. The curd is salted by hand and pressed in bands, then ripened at room temperature for months.
The milk is raw. In a challenge test, ripening inhibited Listeria within 15–30 days and Salmonella and S. aureus within 30–45 days, with no staphylococcal toxin found; the FAO mission asked for at least 3 months of ripening before sale.
Hazards the sources name: Salmonella and Staphylococcus aureus DNA in some market cheeses, from non-viable cells; no Listeria monocytogenes, Brucella or pathogenic Escherichia coli DNA in 95 samples; Listeria monocytogenes added to the milk in a challenge test was inhibited between days 15 and 30 of ripening.
Every number is labelled with how it is known. How this atlas is made
Its traditional making is said to date back to the arrival of the Spaniards in Mexico.
